Swiss Meringue Buttercream Frosting

Everyone is familiar with commercial bakery "buttercream" which is commonly made amongst shortening as good as it leaves a greasy or waxy motion painting home inwards your mouth, yuck!!  Todays recipe is for a low-cal as good as fluffy frosting (almost the consistency of whipped cream) called Swiss meringue buttercream. It is the creme de la creme of all frostings as good as it is slightly sweetness as good as extremely stable.

 

The recipe has a few steps, but it is proficient worth the attempt as good as as long as you follow a few tips, it is NOT hard to make.

5 egg whites (from large eggs)
1 1/4 cups granulated sugar
1 pound of UNSALTED sweetness cream butter (room temperature)
Small pinch of salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Place the egg whites as good as sugar in a drinking drinking glass or metallic element bowl (whisk together until proficient mixed) and solid the bowl over a gently simmering pan of H2O (don't allow the bottom of the bowl send on the water).

Now here is a tip; right after you mix the carbohydrate into the egg whites, press unopen to of the mixture between your fingers and you testament experience a grainy texture (remember that feeling). Heat the egg white-sugar mixture (whisking every 30 seconds or so) for virtually 3 to v minutes or until it reaches 140 degrees on an instant read thermometer.  NOTE: If you usage non bring an instant read thermometer, but oestrus the mixture until it feels overnice as good as warm (not hot) and you give the sack post away no longer experience that grainy texture when you press unopen to of it between your fingers. Remove from heat.

Pour the warmed egg white - carbohydrate mixture into the bowl of your stand upwardly upwardly mixer as good as attach the wire whisk. Beat the mixture on medium high for v to vii minutes or until the mixture forms a thick as good as fluffy meringue that is cool to the touch. It is VERY IMPORTANT that the mixture AND the outside of the bowl bring cooled downward to room temperature.

Stop the mixer as good as modify to the paddle attachment. With your stand upwardly upwardly mixer at medium speed, start adding the ROOM TEMPERATURE butter, 2 tablespoons at a time, beating xx to 30 seconds after each addition. Stop the mixer occasionally as good as scrape downward the sides to build certainly everything is mixing well.

After you have added all of the butter, add the extracts as good as vanquish on medium high until low-cal as good as fluffy (another min or two). Use immediately.

TIP: You wish the butter to live at room temperature but non super soft/melty(very important). I cubed the butter when it was COLD as good as together with and then allow it sit down downwards on the counter for an hour to insure it would live at room temperature (of course of teaching of pedagogy that depends on how warm your solid is). Do NOT warm upwardly your butter inwards the microwave.

This frosting is a dream to piece of job with!!! It is EXCELLENT for borders as good as cutting piece of job (it is VERY stable) as good as it is existent forgiving when doing floor piece of job (smooths easily amongst a knife).

 

NOTE:  If you kickoff adding your butter also early (while the meringue is fifty-fifty thence also warm), the frosting testament carve upwardly or hold off curdled.  Don't panic, but hold beating on medium high as good as it testament eventually come upwardly upwardly back together as good as whip upwardly correctly, I promise!!

NOTE: Do non business office SALTED butter, I tried that 1 fourth dimension as good as I was amazed how salty the frosting tasted!!!

 



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